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Can I make ribs a few hours ahead of time?

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    Can I make ribs a few hours ahead of time?

    Hi folks, I had dinner plans tonight and was going to make the family ribs. However, had to take the day off to work on some things , And wondering can I make ribs ahead of time, and maybe heat them up in the grill or something a few hours later? Wondering if there any techniques to not ruin it if I do that?

    #2
    Not to be a smart Alec, but it depends on what a few hrs is. You could wrap them in foil & keep them in the oven & maybe give them a little heat before serving.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Merriam-Webster on Smart Aleck - "an obnoxiously conceited and self-assertive person with pretensions to smartness or cleverness." You FireMan? Certainly not you ...

    • FireMan
      FireMan commented
      Editing a comment
      Troutman , I did say I didn’t want to be one. Ya know I would have never dreamed of looking up the definition. So cool, so cool! 😎

    #3
    short answer is yes. If you do the Johnny Trigg competition method. 3-2-1. 3-hours smoke/cook, 2- hours foiled and seasoned with parkay, brown sugar, honey and tiger sauce, last 1- hour cook uncovered and sauce towards last ten minutes. I have held off on the last part for several hours to overnight. Better if you don't wait , but totally acceptable if you must wait. also that last hour time can vary based on many factors.

    Comment


      #4
      Yes. I suggest, if you already haven't, gleaning information from here:

      AR ribs article

      AR faux cambro article

      If you don't want to do the cambro, then like FireMan suggests, oven on low heat.

      Comment


        #5
        Thanks for the advice guys. I’m not exactly a seasoned barbecuer just yet. I’m planning on cooking it, about five hours in advance maybe?

        Comment


          #6
          You might be a little long on time there. 5 hours is a little long to hold the ribs, without them getting mushy.

          Personally, I would cook them, then shock and reheat in a 350 F oven, then serve. Check out this article on the "Big Chill" the article is for Sous Vide, but you can shock just the same.

          Comment


            #7
            Due to an unforeseen issue I had to hold ribs in a cooler for about 5 hours (I had planned on cooking about three hours ahead). I had double wrapped in heavy foil and put a towel over them and put in a good cooler. They were still hot when I took them out and the bark was fine. I hadn’t glazed them because of how long I was going to hold them.

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